For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and create a recipe inspired by them.

And Mary has been sharing her French inspiration with us since the very beginning of ReDux. For all five years!

The recipe I created this month was inspired by Mary – and the summer I spent in France – when I first tasted cherry clafoutis:

I was 16. My French host family brought me to the Palace of the Sun King at Versailles. After walking through the famous Hall of Mirrors (which was a magical experience for this farm girl from Montana) we spread out a picnic in the palace gardens. Out of the picnic basket, my host mom pulled a clafoutis de cerries. It was amazing: Creamy, custardy, with the sweetest cherries. Yes, I really do remember all the details decades later.

Clafoutis is a simple recipe made up of milk, eggs, sugar, vanilla and any fresh fruit. Julia Child’s classic cookbook Mastering the Art of French Cooking includes clafoutis variations using pears, peaches, plums, apples and more.

Now, Julia’s recipe doesn’t have a ton of sugar: Less than 1 cup for 8-9 servings. But I wondered if I could reduce the sugar even more without reducing the fat –> normally, I would always reduce the fat in a Julia Child recipe.

The results were delicious – even with less sugar. I followed Mary’s advice of using fat judiciously to satiate – I used whole milk in the recipe – and served clafoutis for dessert after a light dinner. And then I ate the last piece for breakfast like baked oatmeal.

A slice of this clafouti – made with full-fat milk, protein-rich eggs, and whole-grain oats would certainly keep you satisfied through the morning.

Instructions

In a blender, process oats until finely ground like flour. Add remaining ingredients, except 1 tablespoon sugar and cherries; process until very smooth.

Pour only 1/4-inch of batter into pie plate. Place over a medium-hot stove burner and cook the batter until beginning to get firm – about 3-4 minutes. Sprinkle cherries over batter; sprinkle remaining 1 tablespoon sugar over cherries. Top with remaining batter.

Bake in a 350-degree oven for about 50-55 minutes until batter is set and a knife inserted into batter comes out nearly clean.

Serve warm or room temperature sprinkled with powdered sugar.

Grab a cup of coffee and make a little time to check out these other inspirational bloggers:

I have always been curious about clafoutis…mostly because I’m a lazy baker and it always looked fairly simple, but delicious. I like the flexibility of fruit choice AND the fact that most of the ingredients are things I’m already eating for breakfast. (Well, sort of.) So, dessert and breakfast all in one? Love it. 🙂

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MEET SERENA & DEANNA

We’re two dietitians who love food as much as you do! We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.